摘要
采用蒸制后的黄精,按照100 g蒸制黄精添加360 mL醋水(醋水比为1∶5),分别添加不同的菌种进行发酵,其中未添加微生物为对照组,在28±2℃下进行发酵。分别对比组间不同发酵阶段的甜度、pH值、抗氧化活性、蛋白酶、淀粉酶和纤维素酶活性。结果表明,在发酵14d后,甜度、酸度、淀粉酶和纤维素酶基本趋于平稳,蛋白酶和抗氧化酶有所下降,而菌种添加组中酶活性的差异不显著。因此,可以根据酵素的主要功效有针对地选择添加不同的菌种进行发酵。
Preparation method of polygonatum enzyme was added 360 mL vinegar water(1∶5 ratio of vinegar to water)to 100 g steamed polygonatum,and different strains were added for fermentation,and microorganism no added as a control.The sweetness,pH,antioxidant activity,protease,amylase and cellulase activities of different fermentation stages were compared between the groups.The results showed that after 14 days of fermentation,the sweetness,acidity,and amylase cellulase were basically stable,and the protease and antioxidant enzymes decreased,while the difference in enzyme activity in the strain-added group was not significant.Therefore,it is possible to selectively add different strains for fermentation according to the main effects of the enzyme.
作者
钟灿
劳嘉
金剑
贺炜
刘浩
胡国安
谢景
李慧
唐格
张水寒
ZHONG Can;LAO Jia;JIN Jian;HE Wei;LIU Hao;HU Guo-an;XIE Jing;LI Hui;TANG Ge;ZHANG Shui-han(Institute of Chinese Materia Medica,Hunan Academy of Chinese Medicine,Changsha Hunan 410013,China;Resgreen Group International Inc,Changsha Hunan 410329,China;Changsha Medical College,Changsha Hunan 410000,China)
出处
《食品与发酵科技》
CAS
2020年第4期6-10,共5页
Food and Fermentation Science & Technology
基金
中央本级重大增减支项目(2060302)
中央引导地方科技发展专项资金(2018XF5048)
湖南省科技厅创新创业技术投资项目(2019GK5081)
湖南省高层次卫生人才‘225’工程培养项目资助
长沙市杰出创新青年培养计划(kq1905027)
2018年中医药公共卫生服务补助专项“全国中药资源普查资助项目”(财社〔2018〕43号)。
关键词
黄精
发酵
益生菌
酶
polygonatum
fermentation
probiotics
enzyme